PREPARATION

1. Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.

2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.

3. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.

4. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

5. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.